登熟期の気温が米粒のエーテル抽出物含有率に及ぼす影響について

その他

We have investigated on the physical and chemical characters of rice kernel to throw light on the preservability during storage period. The present paper deals with the effect of mean daily air temperature in ripening stage on the content of the ether extract in brown rice, and it was found that there was a close, positive correlation between the two in various varieties produced in various parts of Japan. Specially, it seemed that the effect on the ether extract content was attributed to temperature in later ripening stage rather than in earlier stage and also it was found that, in the differnt cultivation periods, higher temperature accelerated the accumulation of the ether extract into kernel, although the effect was slightly varied with the variety.
From these, it may be concluded that higher temperature in ripening stage play an important role in determing the preservability of brown rice.